The cool fall weather has arrived in my neck of the woods and it's time to start thinking about hearty dutch oven meals. This recipe for Slow Roasted Country Ribs from Mr. Food is just about one of the easiest dinners you'll ever make. I decided to bake them in my 10 inch Camp Chef Yosemite Deluxe Dutch Oven. I picked it up for a song last winter online and what I like about it is the extra height it gives you with the deeper lid, perfect for roasting the ribs or cooking stuffed peppers. I started out with 10 coals in a ring around the base of the oven and covered the lid with around 24 coals, I didn't even peek under the lid, in 1 hour and 30 minutes the onions were soft and the ribs were beautifully browned. You can also make these in your crock pot, cook them for 8 hours on low. Very tender and juicy but not overly spicy, serve them with a big spoonful of brown mustard to boost the flavor.
Slow Roasted Country Ribs
1 2 lb. package refrigerated sauerkraut, rinsed and drained
1 3 lb. package pork country-style ribs
1 envelope dry onion soup mix
1 onion, thinly sliced
Lightly oil or spray dutch oven.
Place sauerkraut in prepared oven.
Place ribs over sauerkraut.
Sprinkle with onion soup mix.
Top with sliced onions.
Bake at 350 degrees for 1 hour and 30 minutes or until ribs are tender.
Makes 3-4 servings.
|Place ribs over sauerkraut then sprinkle with soup mix and onions
for under 7 dollars